Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food
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- 作者：Ge Lia ; b ; Shimin Wua ; b ; c ; wushimin@sjtu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Lin Wanga ; Casimir C. Akohd
- 关键词：Polycyclic aromatic hydrocarbons ; Dietary exposure ; Incremental lifetime cancer risk ; Youtiao ; Fried food
- 刊名：Food Control
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：59
- 期：Complete
- 页码：328-336
- 全文大小：1089 K
文摘
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PAHs in youtiao from different origins were determined by GC-MS.
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Dietary exposure and health risk of PAHs in youtiao were firstly estimated.
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The ILCRs for PAHs in youtiao showed a slight potential carcinogenic risk.
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BaPeq concentration and exposure duration strongly influenced the ILCR.